Healthy Zinger

Considerations

Slicing chicken breasts horizontally gives you thinner fillets that cook evenly and stay juicy.
The longer you marinate, the better — 30 minutes minimum, but 4-12 hours in the fridge is ideal for maximum flavour.
Greek yoghurt tenderises the chicken and helps the coating stick better than buttermilk.
MSG is optional but adds that authentic fast-food savouriness. You can find it in most supermarkets (look for Ajinomoto).
A wire rack over a baking tray lets hot air circulate underneath, making the chicken crispy on all sides.
A light spray of oil before baking helps achieve that golden, crispy finish without deep frying.

1
Make the marinade: Mix together the Greek yoghurt, lemon juice, paprika, cayenne, garlic powder, onion powder, white pepper, ginger powder, salt, and MSG (if using).
2
Slice each chicken breast horizontally into two thinner fillets. Coat well in the marinade.
3
Cover and refrigerate for at least 30 minutes, ideally 4-12 hours.
4
Make the coating: In a bowl, mix the panko breadcrumbs with paprika, cayenne, garlic powder, onion powder, salt, and MSG (if using).
5
Remove chicken from the marinade. Press each fillet firmly into the breadcrumb coating until well covered on all sides.
6
Place onto a wire rack set over a lined baking tray. Lightly spray with oil for extra crispiness.
7
Bake in a fan oven at 175°C for 15 minutes.
8
Turn the chicken over and bake for another 15 minutes.
9
For extra crisp, finish with 2-3 minutes under the grill.
10
Rest for a couple of minutes before serving.